Jumbo shrimps with Virgino chili oil

Super good and fast. Perfect as a starter with a green salad. 

4 persons 

400 g jumbo shrimps (peeled and deveined) 
2 dl Virgino chili oil 
4 cloves of garlic 
1-2 fresh red chilis 
1 tsp salt 
Juice of half a lemon 

Defrost the shrimps and lightly dry them. 

Peel the garlic then finely slice both it and the chili. Take out the seeds from the chili if you want it a bit milder. Fry the garlic and chili on low heat for about 5 minutes until soft but not caramelised. Add the shrimps and fry for about 1 minute per side depending on their size.

Lift off the heat, add some lemon juice and check the balance of salt.